Elevate your next pasta night. Imagine all the best bits of sizzling fajitas, but tossed through a comforting bowl of pasta, with stars of the show, Porky Whites premium Surrey Sausages. Crumbled Surrey sausage meat is cooked until golden, then mixed with sweet pops of corn and red onion for big, bold flavour in every bite. It’s colourful, punchy, and packed with Tex-Mex vibes, finished with a crunchy tortilla crumb made from crushed tortilla chips, pumpkin seeds, a hint of lime, and smoky paprika for the ultimate sizzling topper. Not only does the topper taste delicious it’s also a handy way to quickly add extra fibre and texture to the dish.
- Cook the pasta according to the packet instructions in boilingsalted water. Once cooked, drain and reserve a cup of the cooking water - we’ll add this towards the end of cooking for extra flavour and it helps create aglossy consistency.
- Chop the red onion. Thinly slice the spring onion (keep it togarnish the finished dish).
- Heat a dash of oil in a frying pan over medium heat. Remove the casings from the Porky Whites Surrey Sausages and crumble the sausage meat directly into the pan.
- Cook the sausage meat until browned, around 5 - 7 minutes, don’t stir it too much so that you get nice caramelisation.
- Add the red onion, sweetcorn, sliced peppers and cook for 3 minutes.
- Stir in the garlic granules, fajita seasoning and tomato purée,cook for 5 minutes, allowing the tomato purée to get a deeper red-brown in colour for the best flavour.
- Zest the lime, then slice it into wedges (keep the wedges to garnish).
- Crush or roughly chop the pumpkin seeds.
- Heat a dash of oil in a small pan over a low-medium heat, add the pumpkin seeds and gently toast for a few minutes, then stir in the smoked paprika and cook for another minute until the seeds start to pop. Lower the heat, then stir in the lime zest and cook for 1 minute.
- Take the pan off the heat. Crush the tortilla chips (you want them to be like a coarse crumb texture, with some bigger bits for added texture) and mix with the pumpkin seeds.
- Add a dash of the reserved pasta cooking water to the vegetable pan, stir vigorously.
- Tip in the pasta and mix well, adding more pasta cooking wateras needed.
- Scatter over the grated cheddar and pop a lid on top for a few minutes to help it melt.
- Now it’s time to plate up! Divide the pasta into bowls and finish with a generous sprinkle of the tortilla crunch, the spring onions and lime wedges. Tuck in and enjoy.
300g conchiglie pasta (or you can use your preferred shape)
1 red onion, chopped
4 spring onions, thinly sliced
4 x Porky Whites Premium Surrey Pork Sausages
150g sweetcorn, drained
300g sliced mixed peppers
2 tsp garlic granules
1 tbsp Fajita seasoning
3 tbsp tomato purée
1 lime, zest &wedges
2 tbsp pumpkin seeds, crushed
1 tsp smoked paprika
50g tortilla chips, crushed
80g cheddar, grated
Your preferred cooking oil or spray
Salt & pepper, to taste
